Ok, have a birthday cake to decorate and fancy trying butter icing with meringue type which Dan lepard has in short and sweet. The recipe says "heat the egg whites and sugar over a moderate heat" in a pan, till dissolved. SURELY it will go to a gelatinous egg whitey texture?!?! Am too chicken to try it and waste loads of eggs, has anyone tried? Am looking for alternative but similar Italian meringue style butter icing instead now, <coward emoticon>